Honteri Mirin-style Cooking Wine - 355 ml

Item #:

ASV102

Our Price:

$4.50

Quantity:

19 units available

Description

Mitsukan Honteri Mirin-style cooking wine is a low-alcohol (less than 1%), sweet golden wine made from glutinous rice. Essential to Japanese dishes, Mitsukan Honteri adds sweetness and enhances the flavor of a variety of cooked and simmered dishes, sauces and glazes

Nutrition Facts

Recipes

Do you like sushi and sashimi? Like it spicy? If so, this is one simple little dish you won't want to miss. It's fun, it's quick and it's easy. We've suggested an elegant presentation suitable for a fancy dinner, but you can also use this spicy tuna tartare as a filling for rolled sushi or simply heap it on sliced baguette rounds for a casual appetizer.
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In Japan, this traditional rolled omelet is indispensable at sushi restaurants as well as in lunchboxes. The eggs are cooked in a thin layer in a rectangular skillet, and then rolled to one edge of the skillet. Another thin egg layer is cooked in the same skillet, and this layer is then rolled up with the first. Other traditional ways include rolling up different ingredients inside, such as cooked spinach, sea urchin (uni), grilled, flavored eel (unagi no kababyaki) or crab meat.

Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.
In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!
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Salmon is such a versatile, user-friendly fish that it's hard to go wrong with it. Its pleasing flavor and firm texture make it an ideal candidate for all kinds of preparations.

This simple Asian-inspired marinade achieves the perfect balance, highlighting salmon's best qualities without masking it's delicate flavor.
t rinse it off. Place the fish under the broiler until the surface begins to brown. Remove the fish fillets from the broiler, reduce heat in the oven to 350 and bake for an additional 6 - 8 minutes or until just firm to the touch. Put on plates, drizzle with a little of the reserved sauce and serve.

We were recently introduced to Yuzu Kosho, a salty, citrusy & spicy Japanese condiment...ever since, we've been thinking up new ways to use it.

In this recipe, mirin, a sweet, low-alcohol Japanese cooking wine is used to balance the saltiness of the yuzu kosho. Savory white miso brings it all together while allowing the pleasant heat from the chiles to shine through! This unusual glaze adds just the right touch to complement the rich flavor of fresh salmon - or any meaty, firm-fleshed fish.

Yuzu is a sour Japanese citrus fruit, used both for its juice and its aromatic rind. The yuzu (which is about the size of a tangerine) has an aroma and flavor that is distinct from any other citrus fruit, somewhat akin to a cross between grapefruit and lime.

In this recipe, a traditional vinaigrette gets an refreshing Asian makeover - perfect with fresh greens and with Seared Ahi Tuna!

The flavor of matsutake mushrooms is clean and spicy, their surprisingly firm texture meaty and satisfying. Everyone seems to agree that simple preparations are the best way to showcase the unique qualities of the matsutake. This simple method of first marinating, then roasting matsutake mushrooms brings out their flavors fully.
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This is a very simple dish - Japanese eggplants are broiled (or grilled, if you prefer), spread with a sweetened miso mixture, and then broiled again for a few seconds. The results are creamy, smoky eggplant with a sweet and salty sauce.

This recipe uses agave nectar, which is hardly a traditional Japanese ingredient. You can substitute sugar, but you may need a little more because agave is sweeter than sugar.
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